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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 48 |
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This desert is made with sweet rice flour, it's sticky, sweet, and so delicious! I grew up with it at many family gatherings. It's eaten on the island of Guam, where my family is from, and also Hawaii. Ingredients:
2 cups sweet rice flour (mochiko) |
1 3/4 cups white sugar |
1 tablespoon baking soda |
2 eggs |
1 (12 fluid ounce) can evaporated milk |
1 (13.5 ounce) can coconut milk |
1 teaspoon vanilla extract |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. Sift together the rice flour, sugar, and baking soda; set aside. Beat eggs with evaporated milk, coconut milk, and vanilla extract. Add flour and butter; beat until well combined.
3. Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (1 1/2 inch) squares.
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